Pan-Seared Tuna with Olive-Wine Sauce
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The flavors in this dish are pure Mediterranean. The sweetness of the fennel and the fruity aroma of the orange balance with the saltiness of the olives. Greek olives are the big, meaty variety - simply slice the olive away from the pit.
INGREDIENTS
Vegetable cooking spray
1 teaspoon fennel seeds
2 garlic cloves, minced
3/4 cup dry white wine
3 tablespoons pitted, chopped Greek black olives
3 tablespoons pitted, chopped green olives
2 tablespoons fresh lemon juice
1 teaspoon grated orange rind
1/4 teaspoon dried crushed red pepper
1/4 teaspoon black pepper
1/8 teaspoon salt
4 (6-ounce) tuna steaks, about 2-inches thick
2 cups hot cooked couscous
Orange rind, optionalPlace a large nonstick skillet coated with cooking spray over medium heat until hot. Add fennel seeds and garlic; sauté 3 minutes or until seeds are lightly toasted. Spoon mixture into a bowl. Add wine and next 5 ingredients; stir well, and set aside.
Sprinkle black pepper and salt over tuna. Coat skillet with cooking spray; place over medium-high heat until very hot. Add tuna; sauté 5 minutes on each side or until medium-rare or to desired degree of doneness. Remove tuna from skillet. Spoon 1/2 cup couscous into each of 4 large shallow bowls; arrange tuna to the side. Set aside; keep warm.
Add wine mixture to skillet; cook 2 minutes or until sauce is slightly reduced. Pour sauce evenly over tuna steaks. Garnish with orange rind, if desired.
Makes 4 servings